Millionaire's Shortbread with Miso Caramel & Chocolate

• servings: 14 servings
• total time: 1 hour 30 minutes

Ingredients

⅔ cup All-Purpose Flour

6 oz Semi-Sweet Chocolate Chips

½ cup Caramel Shards

½ cup Almond Flour

¼ cup Rice Flour

½ cup Cream

5 Tbsps Light Brown Sugar

¼ cup Sugar

4 oz Cultured, Salted Butter

1 Tbsp Sweet White Miso Paste

2 tsps Honey

Directions

1 Make the shortbread Place an oven rack in the center of the oven; preheat to 350°F. Line an 8-inch square baking dish with parchment paper (extending it over the sides so the shortbread is easier to transfer). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar and a pinch of salt; whisk to combine. Add the all-purpose flour, almond flour, and rice flour. Stir to thoroughly combine. Transfer to the baking dish. Using the flat bottom of a glass or measuring cup, press into an even layer. Bake 20 to 22 minutes, or until the crust begins to brown around the edges. Transfer to a cooling rack and let stand about 30 minutes, or until completely cool (for quicker cooling, place in the refrigerator).

2 Make the caramel layer In a bowl, whisk together the miso paste and half the cream (shaking the packet before opening). In a small pot, combine the brown sugar, caramel shards, honey, 2 tablespoons of water, and a pinch of salt. Cook on medium, whisking constantly, 4 to 6 minutes, or until the mixture is completely melted and slightly thickened. Turn off the heat and stir in the miso-cream mixture until thoroughly combined. Pour the caramel onto the cooled shortbread in an even layer. Freeze about 20 minutes, or until chilled and set. Rinse and wipe out the pot.

3 Make the chocolate layer & serve your dish In the same pot, heat the remaining cream on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add 2/3 cup of the chocolate chips (you will have extra) and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Pour the melted chocolate onto the set caramel layer; spread into an even layer (top with a pinch of flaky sea salt if desired). Freeze about 20 minutes, or until chilled and set. When ready to serve, transfer (using the parchment) to a cutting board; cut into equal-sized pieces. Enjoy!

1 Make the shortbread Place an oven rack in the center of the oven; preheat to 350°F. Line an 8-inch square baking dish with parchment paper (extending it over the sides so the shortbread is easier to transfer). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar and a pinch of salt; whisk to combine. Add the all-purpose flour, almond flour, and rice flour. Stir to thoroughly combine. Transfer to the baking dish. Using the flat bottom of a glass or measuring cup, press into an even layer. Bake 20 to 22 minutes, or until the crust begins to brown around the edges. Transfer to a cooling rack and let stand about 30 minutes, or until completely cool (for quicker cooling, place in the refrigerator).

2 Make the caramel layer In a bowl, whisk together the miso paste and half the cream (shaking the packet before opening). In a small pot, combine the brown sugar, caramel shards, honey, 2 tablespoons of water, and a pinch of salt. Cook on medium, whisking constantly, 4 to 6 minutes, or until the mixture is completely melted and slightly thickened. Turn off the heat and stir in the miso-cream mixture until thoroughly combined. Pour the caramel onto the cooled shortbread in an even layer. Freeze about 20 minutes, or until chilled and set. Rinse and wipe out the pot.

3 Make the chocolate layer & serve your dish In the same pot, heat the remaining cream on medium-high until simmering. Once simmering, cook 1 minute. Turn off the heat; add 2/3 cup of the chocolate chips (you will have extra) and a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Pour the melted chocolate onto the set caramel layer; spread into an even layer (top with a pinch of flaky sea salt if desired). Freeze about 20 minutes, or until chilled and set. When ready to serve, transfer (using the parchment) to a cutting board; cut into equal-sized pieces. Enjoy!

Nutrition

• Calories: 290